Brrrr. All of a sudden there is a serious nip in the air - I occasionally work from home and have been trying to do so without resorting to the heating... Unfortunately I've had to cave in - there are only so many layers a girl can wear!
Before it got so chilly, I cooked up this tasty noodley salmon dish based on this recipe from BBC Good Food. Rather than serve the salmon with a warm noodle salad, as per the recipe, I stir-fried strips and ribbons of vegetables with the noodles to create a tasty side dish. I made this for a friend who came over for dinner and I enjoyed it so much that I made it again the following night for another friend. Testament to its success, I think!
You could use any combination of vegetables, but I liked the colourful combination of courgettes and carrots along with mange tout, spring onions and red pepper. This is an easy dish to whip up after work as it takes very little time yet is packed with flavour.
Soy and sesame salmon with vegetable noodles
2 skinless salmon fillets
3 tbsp soy sauce
1 tbsp sesame oil
juice of 1 lime, plus two lime wedges for serving
1 tbsp soft brown sugar
small pinch dried chilli flakes (to taste)
1cm piece of fresh ginger, grated
100g egg noodles
handful mange tout
1 red pepper, deseeded and finely sliced
4 spring onions, finely sliced
1. In a small bowl, combine the soy sauce, sesame oil, lime juice, brown sugar, ginger and chilli flakes. Use a small whisk or fork to mix until the sugar has dissolved. Take a freezer bag, place the salmon fillets inside and pour over half the mixture. Set to one side to marinate for at least ten minutes.
2. Meanwhile, take a potato peeler and cut thick ribbons from the courgette and carrots. Set to one side with the other vegetables. Put a pan of water on to boil and pre-heat the grill to high.
3. Boil the noodles, as per the packet instructions (you could even use 'straight to wok' noodles to save time and washing up. Pop the salmon under the grill for 5 minutes, or until just cooked through.
4. Whilst the salmon is cooking, heat a little oil in a wok and lightly stir-fry the vegetables. Add the noodles once cooked, along with the remaining marinade. Stir well to ensure that everything is combined and coated with the soy and sesame glaze.